En la cocina local, la ternera barrosã es la reina. Tiernas y sabrosas carnes, filetes o chuletas a la parrilla, suculentas acompañadas de arroz con frijoles o arroz con zanahoria.
Los rojões , acompañados de arroz, patatas fritas y verduras y el arroz cabidela , de pollo campestre, son una especialidad. También el chivo , sobre todo en época navideña y semana santa, asado o guisado y acompañado de patatas asadas en horno de leña y arroz carolino, es un plato que no debe perderse.
No inverno a escolha recai nas papas de sarrabulho, nos originais e únicos piloucos e nas alheiras. A feijoada de feijão vermelho, com couves, chouriço e carne de porco, as couves com feijão(amarelo) e ossos de assuã, chouriço e entrecosto, são outros pratos tradicionais a não perder.
En cuanto al pescado, la elección recae en la trucha , el bacalao al horno , con puré de patatas, el bacalao a lagareiro , entre otros. formas de hacer bacalao.
En cuanto al pan, la elección debe recaer en pan de maíz o pan de maíz y centeno . De postre, la nata de leche quemada o con canela, el budín de huevo casero , para Navidad, fideos , hormigas fuerte> y tostadas francesas . El vinho verde , ya sea rojo o blanco, combina bien con los platos tradicionales, pero también puede elegir vinos de otras regiones del país.
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